Up until recently, I indulged my craving for the popular side with a quick pass through the McDonald’s drive-thru or late-night delivery order of cheese fries from my local diner. I never tried making them at home, convinced I wouldn’t be able to achieve a crispy enough or tasty enough result. Well, after a mountain of research and tests, I’m pleased to say that I was very much mistaken. With a few essential techniques, you, too, can achieve a satisfying and crispy fry at home.
How to Make French Fries at Home
Homemade French fries involve a three-step process.
Why Soak the Potatoes?
Soaking potatoes is critical to achieving a light golden-brown crust on your fries. Soaking removes excess starch from the potatoes and prevents excess browning. Otherwise, the exterior of the potato will brown too quickly before the inside cooks.
Why Fry Twice?
A double fry helps eliminate excess moisture that sogs up the outside of the fry and evenly cooks the inside while browning the outside properly. Some recipes involve a single fry (cold oil method). However, after testing, I found that the double-fry process consistently yields crispier fries.
The Best Potatoes for French Fries
In most cases, russets are the best option for frying because of their high starch content (yielding a fluffy interior) and lower moisture makeup (drier potatoes will crisp more quickly). Depending on your preference, you can either peel the potatoes or leave them unpeeled. Both options will yield delicious fries.
And What About the Size of the Fries?
Even cuts are most important. For thickness, anywhere between 1/4-inch and 3/8-inch thick is great. I prefer 1/4-inches as I find they stay the crispiest.
Tips and Tricks for Making Homemade French Fries
Add 2 tablespoons vinegar to the soaking liquid to help slow down browning.Use a thermometer when heating the oil for the most consistent results. Thoroughly dry your potatoes after soaking. Removing excess moisture will yield a crispier texture (and avoid splattering).Gently lower your potatoes into the oil when frying to avoid further splattering. You can also use a splatter shield. For the crispiest fries, drain on a paper towel then transfer to a wire rack just before serving.
Seasonings and Sauces for French Fries
While I’m all for a classic sprinkling of salt on my fries, you should feel free to experiment as you wish with fun seasonings and sauces. I love tossing fries with Cajun seasoning, Old Bay seasoning, or even a little bit of garlic salt and freshly grated Parmesan cheese. For sauces, aside from ketchup (obviously!), I like mixing a little bit of hot sauce into my ketchup, making a mixture of mayo and sriracha, or serving with an extra garlicky aioli.
How to Reheat Leftover Fries
Leftover fries can be reheated in a few different ways depending on your preference.
Fry: If you saved your leftover frying oil, reheat the oil to 375°F and re-fry the leftover fries to warm them. Bake: Preheat your oven to 400°F and reheat the fries on a wire rack set over a rimmed baking sheet for 5 to 10 minutes until warmed. Air fry: Set your air fryer to 350°F and reheat the fries inside the fryer basket for 3 to 5 minutes.
Enjoy Your French Fries With Burgers, Steaks, and More!
Smashburger Ultimate Club Sandwich Chicken Fried Steak Garlic Herb Steak Bites Black Bean Burgers With Spicy Mayonnaise
To cut by hand, slice the edge off one side of the potato to create a flat surface. Place the flattened side down, then cut lengthwise into 1/4-inch to 3/8-inch thick slices. Cut each slice into 1/4-inch to 3/8-inch sticks. Arrange them evenly on the baking sheet and place another kitchen towel or paper towel on top to blot any excess moisture. Let the fries drain and air-dry for at least 15 minutes up to an hour—the drier the potatoes, the better the result. Meanwhile, set a large Dutch oven over medium heat. Add at least 2 inches of oil to the pot. Use a thermometer to heat oil to 300°F. In batches, cook the fries for 3 to 5 minutes or until the fries are tender. You may need to cook them in 2 -3 batches. Use a slotted spoon or kitchen spider to remove the fries from the oil and drain on baking sheet with paper towels or a kitchen towel. Repeat with the remaining fries, making sure the oil is at 300°F between batches when frying. In batches, cook the fries once more for 3 to 5 minutes, or until they are a light golden brown. Fries should also feel crispy (and not soggy). To test this, use a slotted spoon or spider to remove a fry from the oil and place it on the paper towel. Let cool slightly, then taste the fry—if it’s still soft, continue frying. Once done, remove the remaining fries with a slotted spoon or spider and drain on the paper towel lined baking sheet. Immediately season with salt, to taste. Repeat with the remaining batches and serve while hot. Did you love this recipe? Give us some stars below!
